[Family // High Protein // Calorie Smart] Roast Beef Brisket & Sticky Onion Sauce
with Fries, Garden Salad & Aioli
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Wheat
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
750 g
Slow-Cooked Beef Brisket
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Aussie Spice Blend
1
Brown Onion
2
Potato
1
Tomato
1
Cucumber
1 packet
Mixed Salad Leaves
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Thinly slice brown onion (see ingredients). ā¢ Place slow-cooked beef brisket and onion in a baking dish. Pour liquid from packaging over beef. Cover with foil and roast for 15 minutes. ā¢ Remove brisket from oven. Uncover, sprinkle over Aussie spice blend, pour over sweet & sticky glaze and turn beef to coat. ā¢ Roast, uncovered, until browned and heated through, 8-10 minutes.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
ā¢ Meanwhile, cut potato into fries. ā¢ Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. ā¢ Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
ā¢ While fries are baking, thinly slice cucumber into rounds. ā¢ Cut tomato into thin wedges. ā¢ Just before serving, in a large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar and olive oil. Season.
Little cooks: Take the lead by tossing the salad!
If you added garlic aioli, serve aioli with the fries.
